Ube Kalamay is loaded with ube and coconut flavors for the perfect dessert or snack! Deliciously sweet and sticky, this rice cake is gluten-free, too!
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How to Make Kalamay de Ube
✅Ingredients:
2 cans (19 ounces each) coconut milk
2 cups glutinous rice flour
1 package (16 ounces) frozen grated purple yam, thawed and drained well
2 cups sugar
1/4 cup water
2 teaspoons ube extract
For the Latik
2 cups coconut cream
✅Instructions:
In a wide, non-stick skillet, combine coconut milk, purple yam, glutinous rice flour, sugar, water, and ube extract. Whisk together until well blended.
Over medium heat, cook, stirring frequently, for about 10 to 15 minutes or until the mixture thickens and forms a smooth dough.
Continue to cook for about 50 minutes to 1 hour or until the mixture is thick and sticky and can hardly lift from the pan.
Brush the bottom and sides of a 9 x 13 pan with coconut oil.
Transfer the kalamay mixture to the prepared pan. Gently tap the pan on the counter to spread the mixture. Use a lightly oiled knife to smooth the top.
Brush the surface with coconut oil and top with latik.
For the Latik
In a pan over medium heat, add coconut cream and bring to a boil. Cook, stirring occasionally, until the liquid starts to thicken.
Lower heat and continue to cook.
As the oil starts to separate and solids begin to form, regularly stir and scrape the sides and bottom of the pan to prevent it from burning.
Continue to cook and stir until curds turn golden brown.
Drain latik from the oil and store it in a container until ready to use.
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